Legumes: Beans, Peas, and Lentils

WHATS THE DIFFERENCE?

Beans, peas, and lentils are all seeds that grow in pods. We can tell the difference by their
shape.

Dry Beans are oval or kidney shaped. There are two main types of dry beans.
Red beans are used in bean burritos, bean tostadas, nachos frijoles, soups, salad bar
choice, marinated salads, and main dishes or side dishes, such as vegetarian beans or
baked beans. Red beans include:
Pinto
Pink beans
Light red kidney
Dark red kidney
Red beans
Pea beans
Black beans


White beans are used in soups, salads, salad bar choice, or served as a vegetable. White
beans include:
Navy
Small white
Great northern
Cannellini (white kidney bean)
Garbanzo (chickpeas)

Peas are round. Peas are used in side dishes, salads, casseroles, and soups
Black-eyed peas
Whole peas
Split peas are whole peas split in half

Lentils are flat disks. Lentils are used in soups
Green
Red
Yellow
Black




2011, Regents of the University of Minnesota. All rights reserved. This tip sheet was developed
in conjunction with the Great Trays
TM
Partnership. Adapted from the National Food Service
Management Institutes Preparing Dry Beans and Peas (2009, Culinary Techniques for Healthy
School Meals, 2nd Edition, The University of Mississippi) by Trina Barno, Linda Dieleman, and Mary
Caskey. The University of Minnesota Extension is an equal opportunity educator and employer.In
accordance with the Americans with Disabilities Act, this resource is available in alternative
formats upon request. Direct requests to 612-626-6602. For more information on Great Trays,
visit http://www1.extension.umn.edu/family/health-and-nutrition/school-foodservice-training-
and-resources/great-trays/

PREPARING DRY BEANS AND LENTILS
Sorting Dry Beans, Peas, or Lentils
Sorting means looking through the dry beans or peas to remove any foreign matter or
shriveled beans or peas. The foreign matter found most often in dry legumes is small stones
about the size of a bean that get in the product during processing. If this step is skipped, a
customer could break a tooth eating a delicious chili or bean soup. Shriveled beans or peas
should also be discarded since they have lost too much moisture and will not cook properly
even after soaking.

Preparing Dry Beans and Whole Peas for Use
Preparing dry beans and peas is a step-by step process of sorting, soaking, and cooking that is
the same regardless of the kind of beans or whole peas. See Preparing Dry Beans and Dry
Whole Peas for more information.

Preparing Dry Split Peas and Lentils for Use
Dry split peas and lentils must be sorted and cooked before using in most recipes. See
Preparing Dry Beans and Dry Whole Peas for more information.

Holding Legumes After Cooking
Cooked legumes can be prepared 1 or 2 days before they are needed for use in a recipe. After
cooking, the legumes should be chilled in the refrigerator in shallow pans. They should remain
in the cooking liquid. Once chilled, the pans should be covered and kept at 41F and below
until the next step of preparation.

Continued heating on a steam table will eventually cause a legume to have a floury or pasty
taste. Heat the amount needed in batches, just-in-time for service, and place on the steam
table.

USDA Recipes that Include Dry Beans, Peas, and Lentils
Main Course Dishes
Beef and Bean Tamale Pie ................. D-15A
Chili con Carne with Beans ............... D-20
Taco Pie with Beans ............................ D-45B
Vegetable Chili ..................................... D-49
Vegetable Quesadilla .......................... D-52
Side Dishes
Baked Beans ......................................... I-06
Three Bean Salad ................................. E-11
Marinated Black Bean Salad .............. E-21
Hummus ............................................... E-24
Refried Beans ....................................... I-15

PREPARING PRE-COOKED (CANNED) BEANS AND PEAS
Canned beans, and some peas, are the dry product that has been cooked. They should first
be rinsed to reduce added sodium, and then added to a recipe at the step where the dry
beans or peas have been cooked.